Pumpkin Pie Shake. Vegan. Pie Lovers’.

If you love pumpkin pie, keep reading. If you don’t like pumpkin pie, keep reading. Oh go on, be adventurous, you only live once. And you really can’t go wrong with my vegan Pumpkin Pie Shake. It’s bursting with vitamin-A and fiber rich pumpkin-y goodness. And who doesn’t love anything-pumpkin-flavored in this festive fall season? It’s cool, creamy and really tastes like a bite of pie! You can even swirl a mound of rice whipped cream on top, for a more decadent treat. Go on, get adventurous with your smoothie today, try it, taste it, have fun and love it. Fun, festive, fall. Get my recipe…

2. Blend on high until smooth. Yes the pumpkin will make this smoothie thick, so be patient while blending. If you need to add more ‘milk’ go ahead.

3. Keep blending and slowly add in the ice. Make sure it blends icy-smooth! Again, if you need to add a bit more liquid, do it gradually. You can always do a taste test before pouring and modify as needed to suit your own tastes. I added in a few extra cashews because I liked the body and flavor that they added.

And yes, it will taste like pumpkin pie! Bold beautiful pumpkin flavor.

Notes and Alterations: Table for One? Just making this smoothie for yourself? You can easily halve the ingredients for a nice sized smoothie for 1.Creamier? If you want to turn up the ‘creaminess’ a notch, add in a bit more soy cream, non-dairy milk and even a spray of whipped cream blended right into the blender.Dessert Please! You can easily make this into a delicious pumpkin-ice-cream style shake by removing 1 cup of ice from the recipe and replacing it with a big scoop of vegan soy/hemp/coconut/rice cream. Vanilla flavor of course.Perfectly Pumpkin: Feeling super adventurous and cringe at ‘canned veggies’. Well OK, grab a ‘pie pumpkin’ roast it, puree it and chill the pumpkin puree in the fridge. Use it in place of canned! I haven’t tried this, but I’m sure it’s super-yum.

About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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Comments

Anonymoussays

February 06, 2010 at 2:02 pm

Wow! I just had this for breakfast this morning, it was delicious!

I substituted half the cashews for walnuts, since I didn't have many cashews left. I also left out the maple syrup, since the chai tea concentrate, the soy creamer, and the hemp milk added a lot of sugar already. It still turned out AMAZING. I even dusted a bit of cinnamon on top, just like the picture. =) This is the fourth recipe I've tried from you, and so far, they've all been perfect.

Yes the cashews are for texture and they add a bit of body to the otherwise creamy low-fat smoothie. If you can't do any nuts, I'd add in at least one frozen banana. Or what about seeds? Sunflower seeds might be a nice add-in for a bit of texture and fat. Another option would be any sort of gluten-free 'cookie crumbles'. Could be a tasty add in. And if you are unable to try those, simply blend as stated w/o the nuts! I'm sure it will still be quite tasty.

That looks so yum! I found your site a couple weeks ago and have been pouring over your archives – I made the switch to vegetarian a week ago and the encouragement from having lots of online resources is so helpful in easing the transition – and I loved your VGP interviews 🙂

Looks wonderful! Question…I'm investigating more vegan recipes due to alot of new food allergies. Cannot do glutens, dairy, eggs, nuts, beans…..and rice is being investigated further. Do you have a suggestion as to the cashews in this recipes? Are they more for texture, taste? Any suggestions for substituting for them? Thank you.